Description
These delightful Lemon Coconut Cheesecake Cookies combine the flavors of lemon, coconut, and creamy cheesecake in a delectable treat. The cookie base is soft and chewy with a hint of citrus, topped with a luscious layer of cheesecake and sprinkled with sweet coconut for added texture.
Ingredients
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For the Cookie Base:
- 3/4 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup shredded coconut (optional for texture in base)
For the Cheesecake Topping:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
For the Topping:
- 1/2 cup sweetened shredded coconut
Instructions
- Prepare the Cookie Base: In a mixing bowl, cream together butter and sugar. Add egg, vanilla, lemon zest, and lemon juice. Mix in flour, baking powder, salt, and coconut.
- Make the Cheesecake Topping: In a separate bowl, beat cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract.
- Assemble the Cookies: Drop spoonfuls of cookie dough onto a baking sheet. Press a well into each cookie and fill with cheesecake topping. Sprinkle with shredded coconut.
- Bake: Bake the cookies at 350°F for about 12-15 minutes or until lightly golden. Let cool before serving.
Notes
- You can refrigerate the dough for a firmer cookie base.
- Feel free to customize with additional mix-ins like nuts or white chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg